EASY EGG PASTRY

Mix flour and salt in mixing bowl. Cut lard into flour mixture until it looks like small peas. Mix egg, water and vinegar until blended. Make a well in flour and add egg mixture. Mix well. Divide dough into thirds. Makes three 9-inch pastry crusts. This may be frozen to use later.
NOTE: Sometimes I omit the thyme and sage and use a little poultry seasoning or seasoned salt. Also, instead of frozen or canned vegetables, I cook potatoes, carrots and green peas into the water the chicken was cooked in. You still need 1 cup of liquid.
Good on cold winter days.
Boil chicken and debone. Cut or break into chunks.
Mix 1 cup self-rising flour with 1 cup milk and add 1 stick of melted margarine. Mix well and set aside.
In another bowl, mix the chicken soup and chicken broth. Put chicken chunks into a 13x9x2-inch pan. Pour chicken soup and broth over chicken.
Then take a spoon and drop flour mixture all over top. Bake at 325° for 40 minutes. Then turn oven to 400° for 10 or 15 minutes until golden brown on top.
I carried this dish to the Farm Bureau Picnic. It's good to take to church dinners.
TIP: ALWAYS turn pot or pan handles to side or back of range to prevent the pan from being knocked over.